Photo: French Toast Bread Pudding Recipe
Ingredients
- 1 challah loaf, sliced 3/4 inch thick
- 8 extra-large eggs
- 5 cups half-and-half or milk
- 3 tablespoons honey
- 1 tablespoon grated orange zest
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- Confectioners' sugar and pure maple syrup, for serving
Directions
Preheat the oven to 350 degrees.
Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
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By annesimpson
ventura, 43
on February 23, 2013
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I made this today, it's soo delicious! I used my hardened French bread. To soften the bread, I soaked it in two cups of milk last night. I also added sugar instead of honey. As suggested by a lot of reviewers here, I only used 4 eggs. Will make this again. This is the best bread pudding that I had/made. Thanks Ina!
By Skokie Mom
on February 20, 2013
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Such a great idea! My family loved it! My husband thought it was dessert! I changed it a bit. I used raisin challah and sprinkled a little cinnamon sugar mix on the bread. I also put sliced banana which I sprinkled with nutmeg, between the layers of bread. So yummy!
By 2boys4me1977
on February 17, 2013
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Love this recipe! We take turns making this in our family and each time it tastes fabulous. I agree it takes a while to cook, but oh so worth it.
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